Lamb Chops with Parsley Pesto

• 8 lamb loin chops (each 4 ounces and 1 inch thick)
• Coarse salt and freshly ground pepper
• 1/2 cup Parsley Pesto (recipe below)
• 2 cups packed fresh flat-leaf parsley leaves
• 3/4 cup grated Pecorino Romano cheese (2 ounces)
• 1 small garlic clove, coarsely chopped
• 1/4 cup extra-virgin olive oil, plus more for storing (optional)
• Freshly ground pepper
• (makes 1/2 cup)

1. Heat a large skillet over medium.
2. Pat-dry lamb with paper towels.
3. Season chops on both sides with salt and pepper.
4. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare.
5. Serve immediately, topped with pesto.
6. In a food processor, finely chop parsley, cheese, and garlic.
7. With the motor running, add oil in a slow, steady stream; season with pepper.
8. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.

loin chops, salt, parsley pesto, parsley, romano cheese, garlic, extravirgin olive oil, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-parsley-pesto-387994 (may not work)